Tarragon sorbet.
Looking for something light to serve as the finale to a rather rich meal, I was heading in the direction of a lemon or champagne sorbet when I chanced upon this recipe. It’s dead easy, absolutely delicious and adds a new sophisticated touch to an old friend.
Serves 4:
300 g (10 oz) sugar
750 ml (3 cups) water
juice of 2 large lemons
2½ tbsp finely chopped fresh tarragon
Put all the ingredients in a pan and boil for 2-3 minutes so that the flavour of the tarragon infuses into the syrup. Leave to cool. Pour into a container and place in the freezer. After an hour or so, whisk the mixture for a few seconds, then return to the freezer. Alternatively, make the sorbet in an ice cream machine.
There’s no need for any garnish or embellishment – the flecks of tarragon are pretty enough. I served it in whisky tumblers –that way, it’s simply “bottoms up” for any melted sorbet lingering in the bottom of the glass.
